Pumpkin Pie II

Name: Pumpkin Pie II
Total time: 175 min
Yield: 8 servings
Ingredients: ¾ cup (180 g) granulated sugar; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 2 large eggs; 1 can (15 oz / 425 g) pumpkin; 1 can (12 fl oz / 350 ml) evaporated milk; 1 unbaked 9-inch pie shell; Whipped cream

Serve your pumpkin pie warm or cold, topped with whipped cream or not!

175 min · serves 8

Ingredients

¾ cup (180 g) granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz / 425 g) pumpkin
1 can (12 fl oz / 350 ml) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream

Steps

Preheat oven to 425°F (210°C)
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
Pour into the unbaked pie shell.
Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.
Cool on wire rack for 2 hours.
Top with whipped cream before serving.

More recipes with cinnamon, ginger, cloves, eggs, pumpkin, evaporated milk, pie crust or cream

Adapted from “Pumpkin Pie II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.